Getting people jobs in the area
THERE IS A GREAT TRAINING / RETRAINING OPPORTUNITY COMING TO CHRISTCHURCH IN 2022!
Hi, my name is Michael Johnson and I work for a company called Skills4Work Ltd, which is based in Auckland.
Skills4Work is a training provider specialising in vocational education that operates throughout New Zealand. We are pleased to announce that from February 2022 we will be delivering a Trade Bakery (Craft) Level 4 programme in Christchurch.
This training is fully funded and consists of a three-month block course to get the students work-ready, and then we place them into a work placement for a further 12 months. Yes, that’s right WE source and place trainees into their work placement.
During this 12-month work placement, I be with them every step of the way to navigate them through getting their industry-recognised qualification. This “earn while you learn” model is ideal for both trainees and employers.
This programme is completely different from the generalist qualification that is offered by Tertiary establishments such as a polytechnic or a PTE, as this is a craft qualification, so it is more sought after by the industry. The Skills4Work training model and qualification is supported by Foodstuffs in bringing this qualification to the community in the greater Christchurch region.
Skills4Work currently train over 200 Foodstuffs bakery apprentices throughout the country, however, there is still a long-term skill shortage. So, I would love the opportunity to talk to anyone who is keen on hands on learning and who has an interest in Craft Baking about this course. The industry offers many opportunities once qualified. eg: cruise ships, Scott Base, international hotels, supermarkets or even owning their own business.
I realise that it is late in the year to be contacting you however the Covid-19 lockdown has delayed implementation of this programme. If you know of anyone that would benefit from this course, please touch base with me so that I can forward an electronic or a hard copy of our information brochure to you. I would love the opportunity to visit you to talk to either yourself or the person directly to answer any questions that you/they might have.
If you have any questions about the enrolment process, please contact the Auckland office on 0800 275 455 or at customerservices@skills4work.org.nz
m.johnson@skills4work.org.nz
Thank you for your time and I look forward to hearing from you.
Michael Johnson
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Can you crack Today’s neighbourhood conundrum?
Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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What is first white then red and the plumper it gets the more the old lady likes it?
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